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                      CRUMPETS & MUFFINS (ENGLISH)

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Breads

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1       qt           Water
  2       oz           Yeast
    1/2   lb           Potatoes
    1/2   oz           Salt
                       Flour

 MUFFINS: Wash, peel & boil the potatoes, rub through a
 colander, add the water (just warm enough to bear the
 hand in it without discomfort); then dissolve the
 yeast & salt in it, & stir in sufficient flour to make
 a moist paste. Beat it well in a deep bowl & then
 clear off the paste from the hands; cover over with a
 clean cloth & leave it to rise in a warm place. When
 it has well risen, & is light & spongy, turn it out on
 the table, dredge over with flour, & then divide it
 off into pieces about 3 oz in weight, roll them up
 into round shapes, & set them on a wooden tray, well
 dusted with flour to prove. When light enough, see
 that the hot plate is hot, & then carefully transfer
 the muffins from the tray, one at a time, using a thin
 tin slice for the purpose, taking particular care not
 to knock out the proof or the muffins will be spoilt.
 When they have been properly cooked on one side, turn
 over with the slice & cook the other side. When the
 muffins are done, brush off the flour, & lay them on a
 clean clothe or sieve to cool. To toast them, divide
 the edge of the muffin all round by pulling it open to
 the depth of about 1 inch with the fingers. Put it on
 a toasting fork & hold it before a clear fire till one
 side is nicely browned, but not burnt; turn, & toast
 it on the other. Do not toast them too quickly,
 otherwise the middle of the muffin will not be warmed
 through. When done, divide them by pulling them open;
 butter them slighlty on both sides, put them together
 again, & cut them into halves. Pile on a hot dish &
 send quickly to table. Time: 25 to 30 minutes to bake.
 Sufficient for about 2 dozen muffins.
 CRUMPETS: Proceed exactly the same as directed for
 Muffins (above), but stir in only half the quantity of
 flour used for them, so that the mixture is more of a
 batter than a sponge. Cover over, & leave for 1/2 an
 hour. At the end of that time take a large wooden
 spoon & well beat up the batter, leave in the spoon,
 cover over, & leave for another 1/2 an hour. Then give
 the batter another good beat up. This process must be
 repeated 3 times with the intervals. When completed,
 see that the hot plate is quite hot, lay out some
 crumpet rings rubbed over inside with a little clean
 lard on a baking tin, & pour in sufficient of the
 batter to make the crumpets. When cooked on one side,
 turn over with a palette-knife, & when done take off
 on to a clean cloth to cool. Muffins & crumpets should
 always be served on separate dishes, & both toasted &
 served as quickly as possible. Time: about 20 minutes
 to cook. Sufficient for about 2 dozen crumpets.



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